Home of Lukas Kondraciuk Photography

Your Escape Cracks Me Up!

Interesting Fact: Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.[5] In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.[6] In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.[6] The Romans crushed the shells in their plates to prevent evil spirits from hiding there.[7] In the Middle Ages, eggs were forbidden during Lent because of their richness.[7] The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. ( https://en.wikipedia.org/wiki/Egg_(food)#History )

I love the wit of your photograph. As an aside, I’ve actually eaten an ostrich egg. My Grandad used to get us to try all sorts of weird and wonderful foods. The sight of a gigantic egg has stuck with me all these decades.

It tasted just like a good quality chicken egg. I remember the yolk being very runny (a good thing!) presumably because it was hard to get it to set more thoroughly before the albumen burned. I actually have stronger memories of the taste of duck eggs and goose eggs so I guess the size of the ostrich egg left more of an impression than its taste.